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Cuttak, Orissa, India, Recent, 2009 1. Close up of paddy crop 2. Shift focus shot of paddy crop 3. Various of different varieties of paddy crop 4. Wide of scientist S.G.Sharma in the fields talking to three people 5. Mid of paddy crop next to people''s arms 6. Mid of grain kept in dish with a tag saying ''Aghoni Bora'' (please note correct spelling is Aghani) 7. Close of rice in another dish tagged ''Aghoni Bora'' 8. Mid of man working in lab 9. Close of putting rice in a beaker 10. Close of lab worker''s face 11. Close of water being poured in beaker 12. Mid of Sharma looking at the rice soaked in water 13. Close of rice being taken out of beaker and being mashed with fingers to check whether it is soft enough to eat 14. SOUNDBITE (English): S.G.Sharma, Principal Scientist, Central Rice Research Institute "The poor people have a very hard time in arranging for the fuel, so fire wood, or cooking gas or coal, all those things, and everything has become costly these days. So, first thing, is saving fuel. Number two, is saving cooking time and third thing you see, the advantage, biggest advantage...must be hearing about climate change and global warming also. So, because we are not using the fuel, lot of fuel is being saved, we are not releasing more CO2 (carbon dioxide) around in the atmosphere, so naturally global warming will be checked." 15. Back mid shot of farmer Madhusudan Pati ( right of screen ) and field worker walking in field where the ''ready-to-eat'' rice Aghani Bora is being cultivated 16. Tracking shot of paddy fields 17. Various of '' Aghani Bora '' paddy crop 18. SOUNDBITE (English): Madhusudhan Pati, Local Farmer "Because the taste is very good and people like it, I have given, I have distributed to some of my relatives and my neighbours and they are very happy with that rice." 19. Wide of women harvesting paddy (cutting with shears) 20. Close of woman''s hands cutting the paddy 21. Mid of women carrying stacks of paddy on their heads 22. Close of women stacking the paddy 23. Mid of cycle cart laden with paddy crop being driven away 24. SOUNDBITE (Hindi ): Prabhat Kumar Parida, Farmer "The duration (for growing) of Aghani Bora is suitable for the Orissa coastal belt, as the duration is about 135 days. This rice variety of Aghani Bora is profitable for the poor farmers." 25. Wide of Central Rice Research Institute (CRRI) building with paddy fields in foreground 26. Various of exhibits at the Rice Museum at CRRI 27. SOUNDBITE (English): Tapan Kumar Adhya, Director of CRRI "We don''t have any known record of this type of rice in the world, so that way, definitely it''s a novel information and our immediate step is to popularise among the farmers. We have already tested it, for its quality and nutritional aspect including chemistry and biochemistry for last two years and now we are going to take it to the...I mean, we are going to grow it in the field on a larger area, so that enough of seed can be produced and that seeds can be given to the farmers and then they can grow the crop." 28. Mid of man collecting a sample of a paddy crop 29. Close of man''s hands collecting samples of a paddy crop 30. Extreme wide of a rice field 31. Wide of a rice field LEAD IN : Agricultural scientists in India say they have developed a variety of rice that requires no cooking and can be eaten simply after being soaked in water. It''s hoped the ''no cook'' rice will help the poor save money on fuel as well as reducing carbon emissions. STORYLINE It looks like an ordinary paddy field. And that''s just what it is - except the rice being grown here won''t need cooking before it''s eaten. The Central Rice Research Institute has developed a new rice variety which could help poor farmers. You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/8aa8410a135ee8145142eef353b6a8bd Find out more about AP Archive: http://www.aparchive.com/HowWeWork